Charcuterie from a Master Culinary Craftsman

With two charcuterie shops in Paris and chefs from New York to London seeking out his meat arts for their Michelin-starred menus, chef Gilles Verot is the first charcutier to become an international super star. He’s the third generation in a family of charcutiers, bringing traditional country foods onto center stage using recipes passed down from his ancestors. Verot’s terrine de cochon de la tete au pied, or “pig from head to toe,” is a true masterpiece, constructed with layers of head cheese (made from rendered tongue, cheeks and skin), apples, boudin noir, classic pig intestine andouille, shallots cooked down with red wine vinegar and saucisson, or dry cured sausage. It’s edible stained glass and it’s incredible. His butcher counter is filled with pates and terrines of all shapes and sizes: there’s pate of duck a l’orange en croute (in a pastry crust), small Provencal pate cooked en crepinette with herbs and spinach, terrines of rabbit and carrots or tripe—you get the picture. Verot is one of many revolutionary Parisian chefs who are building a future by celebrating the past.